It's here, our first recipe battle. Did you see @Jackie 's announcement yesterday? Here is is if you missed it: https://www.cakecentral.com/forum/t/833620/announcing-h2h-recipe-battles
Red velvet cupcakes topped with cream cheese frosting are always a winner, but we want to know which recipe "takes the cake". Recipe A starts with white cake mix and incorporates cocoa powder and balsamic vinegar for depth of flavor. Recipe B builds on a chocolate cake mix and incorporates mini chocolate chips. Both have their merits, which will be your favorite?
Here is the review process:
You make each of the two recipes exactly as written.
In the review section of each recipe write a detailed review of the taste, texture and ease of preparation. Do not make any comparisons or references to the other recipe in those reviews. Make sure you rate it on the 5 star rater of the recipe page.
Then come back to this forum thread and tell us which one would you make again, why did you prefer one over the other, what did you like about each recipe?
Now let's get baking.
We will announce the winning recipe on Tuesday January 24th, so make and rate the recipes by Monday January 23rd
Thank you so much for this - quite exciting.
Is there any chance we could get a recipe made from scratch and not cake mixes also as I can't eat cake mix cakes.
This is a great idea to have cake battles and I would def love to participate but like Onimuoyinbo it would be good to also have some recipes that are made from scratch. It is very expensive to buy box cake mixes where I live and they are also hard to find so I will have to now out of this version. Looking forward to the next battle.
This isn't a recipe battle, it's a taste presence test of box cake mix. And the taste of ingredients like partially hydrogenated soybean oil, cellulose gum, polyglycerol esters of fatty acids, distilled monoglycerides can best be described as flat metallic.
Baking with a boxed cake mix doesn't require any baking skills. That the whole point of boxed mix--even a child can success with a box mix. I would think that participation in a recipe battle would be in part a way to expand baking skills and knowledge. Every time I work on a new recipe I note what failed and what succeeded. While success is cause for celebration, failure is the teacher.
Like a few people here, I wish there was a scratch red velvet cupcakes battle!
Love the idea! But as a few people mentioned, I do not want to try box cake recipes. How can we submit our own recipe that is competition worthy?
Just a thought, a cake mix is a more "controlled" variable. Not everyone bakes solely from scratch, including some of the top cake designers who's cakes are the envy of us all! Let's not forget our manners! Maybe a "scratch recipe " will be tested at another time.
Thank you all for sharing your enthusiasm and insights.
Here we are comparing two doctored mix recipes, rather than comparing a doctored mix to a scratch cake. I think baking with doctored mix recipes requires as much skill as scratch baking, each have their own merits. The good news is that there will be future challenges so if you don't enjoy the recipes or you're too busy to participate... just wait for the next one.
@Siftandwisk2 we'll look forward to your participation in the next one.
@Gblakgal we will have a way that you can submit recipes for battles or review in the future, thanks for your feedback. For now the battles will be between Recipe A & B as detailed above.
I concur with the other reviewers here. I run a bakery and box mixes have no place in it, so a traditional made-from-scratch recipe would be really nice.
I agree with CutiePieBakey, this is a good way to start and there it sounds like there will be enough variety in the challenges that everyone at some point will feel they would like to participate. This week it's those who like to doctor up mixes and there are many that do, not everyone bakes from scratch and it's nice to include everyone.
As far as the red food coloring... can I use no taste red coloring for icing? I'm wondering how much to add.. or should I use regular red food coloring.. ?
i won't be baking till the weekend but i read the recipes and like you. leanne, i already am leaning more toward one over the other -- but i will wait to post results --
Just wondering if the amount need to be adjusted for the chocolate cake mix recipe, because it calls for an 18.25 size mix. And is the other recipe based on that size also? If they do can you give us the adjusted amounts? Thanks
This sounds like fun. What are the time constraints?
Good question about cake box size. Also do we follow oven temps and baking times on the box?
I agree that using a boxed cake mix as an ingredient is a baking skill all its own. One of my most requested chocolate cakes starts with a triple fudge dark chocolate cake mix, with additions of flour, sugar, sour cream, coffee, flavorings, and more. It holds its own against my pure from scratch recipes and is one I am just as pleased to present.
over here in the U.K. It's hard to get hold of the cake box mixes used in this challenge. I don't even know what vanilla pudding mix is... dream topping... angel delight? Anyone?
I make all of my cakes from scratch and would have loved to submit mine for others to have a go and tell me if it translates well or not.
good luck to everyone trying these. I hear finding the perfect red velvet is worth its weight!
We'll just have to wait for the scratch battles, Bunbabe. In 2010, Cake Central had scratch-off battles. If you google "The Great Scratch-Off", you can find the links to all of them. But I don't think we got to do a red velvet. That's why I was interested in this one!
@Scooper2 I always use no-taste red!
@sewcake30 @DormCat Thank you for bringing this up! there are 2 ways to adjust for smaller box mixes. The first is to add the additional 3 ounces of cake mix, so this means buying a second box. The second is to add 6 tablespoons of all purpose flour to the smaller box mix. whichever method you choose, you would do the same to both recipes. I'll go make a note in each recipe!
@KatieSioux Thank you for your positive feedback about doctored mixes. Each of us has our preferences and prejudices, but you can't deny that WASC is a VERY popular recipe. When I had my cake shop I baked from scratch, because I prefer it, but also because of economics. My husband always preferred box mixes over my scratch cakes. I even tried to re-make his childhood birthday cake from scratch, (it's a yellow cake mix soaked with strawberry jello, topped with cool whip), he hated the scratch version!
Also, the winning recipe will be announced on Tuesday January 24th, please rate each recipe, add your comments, then come into this thread and share your comparisons by Monday evening January 23rd.
Thanks for the heads up imaginethatnj. I will take a look.
Yeah thanks Jackie for the missing link. I have spent 'quite a while' reading the yellow cake and chocolate cake great scratch off threads. Really interesting stuff.
I very nearly responded to someone who in regards to the next challenge, wanted to try Mich Turners carrot cake from her spectacular cakes book. I have tried that one and although it has complex flavours due to the amount of ingredients it uses, it does tend to be dense. I suppose it's more like a British fruit cake than the tender crumbed sponge like texture that I prefer.
So for that reason I'd give it a 6 out of 10.
Gee if only I responded in the proper thread it could help someone but then I'd be 7 years too late. The joy of getting on board long after the boat has sailed!
Thanks for your help!
Aww you're very welcome.
Like many others, I don't consider using box cake mixes is 'baking', it's not really done here in the UK either so although some of the big supermarkets stock them (usually Betty Crocker) they're very expensive compared to using ingredients from scratch. Will look forward to future 'wars' though
So we have heard from several people who are going to wait for a scratch battle, who out there is planning to rock this war over the weekend? I know k8memphis is. Anyone else? I know we have a lot of doctored mix bakers out there.
gotta get red food color and instant pudding...brb...gotta walk the dog first...brb...
Guess I won't be comparing recipes this weekend. Went out to get supplies and had to turn around and go home due to tornado warnings and touch downs. It was a good decision as the walmart I was going to got hit and I would have been inside. Taking my grandson to Atlanta airport tomorrow and expecting the third wave of storms while there. Look forward to hearing the results.
My cupcakes just came out of the oven. I am frosting them both with the same frosting so it's just the cake thats being compared. My house smells great and my kitchen sink looks like something was murdered in it. Can't wait to hear from my taste testers tomorrow.